3/4 cup white whole wheat flour or wheat flour
3/4 cup raw sugar or coconut palm sugar
1/2 tsp. sea salt
2 1/2 tbs. non-aluminum baking powder
2 tbs. ground flaxseed meal (optional)
3/4 cup rice or almond milk (can use organic whole milk)
1/3 cup safflower oil
1 large egg
1 tsp. pure vanilla extract
1 cup fresh diced pineapple, or frozen pineapple,
slightly thawed and diced
Preheat oven to 400°. In a large bowl; stir together
flours, sugar, salt, baking powder, and flaxseed
meal. In a separate bowl mix together milk, oil,
egg, and vanilla extract. Add wet ingredients to
the dry ingredients all at once, stir just until
combined, then gently fold in the pineapple.
Fill greased or paper lined muffin cups three-fourths
full with batter. Sprinkle a little additional sugar
on the top of each muffin if desired. Bake for 20 –
22 minutes or until a toothpick inserted into the
center of the muffin comes out clean.
Makes 1 dozen muffins.
NOTE: Feel free to use sweetener, oil and flour
of your choice in place of what I use.